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Peanut Butter Mochi

Recipe Ingredients


3 cups water

1 cup granulated sugar

1 (16 ounce) box mochiko (sweet rice flour)

Katakuriko (potato starch), for dusting


1 cup peanut butter

1/4 cup honey


To make filling, combine peanut butter and honey; refrigerate until firm, a few hours or overnight.

Bring water to a boil; add sugar and stir until dissolved. Add mochiko a little at a time, stirring constantly. Continue stirring over medium heat until lumps are dissolved.

Place dough on a surface dusted with katakuriko. Allow to cool slightly. Sprinkle with more katakuriko and knead a few times until smooth. Form into a log.

Pinch off a 1 1/2-inch piece of dough and flatten into a circle. Place a teaspoon of filling in the center. Fold edges around filling and pinch to seal.

Makes about 2 dozen mochi.

Variations: For strawberry mochi, coat strawberries in koshi-an (sweet bean paste), then wrap in mochi dough. Add red food coloring to the boiling water if desired to turn the dough pink. For chocolate-peanut butter mochi, substitute chocolate sauce for the honey in the filling, or wrap a chocolate Kiss in the filling.


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